Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

Health score
2%
Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel
40 min.
12
244kcal

Suggestions


Start your day on a delicious note with these Zucchini-Blueberry Muffins topped with a delightful Cinnamon Toast Crunch® Streusel. Perfect for breakfast, brunch, or a mid-morning snack, these muffins are not only easy to make but also packed with flavor and nutrition. The combination of sweet blueberries and fresh zucchini creates a moist and tender muffin that will have everyone coming back for seconds.

Imagine the aroma wafting through your kitchen as these muffins bake to golden perfection. The addition of Cinnamon Toast Crunch® cereal adds a delightful crunch and a hint of cinnamon sweetness that perfectly complements the fruity blueberry and the subtle earthiness of zucchini. Each bite is a harmonious blend of textures and flavors that will brighten your morning routine.

Whether you're looking for a quick breakfast option or a tasty treat to share with friends, these muffins are sure to impress. They are not only delicious but also a great way to sneak in some veggies, making them a guilt-free indulgence. With just 40 minutes from start to finish, you can whip up a batch of these scrumptious muffins and enjoy them warm from the oven. So grab your ingredients and get ready to bake a batch of happiness!

Ingredients

  • 16.9 oz corn muffin mix wild quick
  • 0.5 cup milk 
  • 0.3 cup vegetable oil 
  •  eggs 
  • small zucchini shredded
  • teaspoon vanilla 
  • 1.5 cups buttered toast crushed

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 425°F (400°F for dark or nonstick pan).
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
  4. Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan.
  5. Serve warm.

Nutrition Facts

Calories244kcal
Protein7.87%
Fat39.61%
Carbs52.52%

Properties

Glycemic Index
4.42
Glycemic Load
0.24
Inflammation Score
-3
Nutrition Score
7.0478260724441%

Flavonoids

Quercetin
0.13mg

Nutrients percent of daily need

Calories:244.41kcal
12.22%
Fat:10.72g
16.5%
Saturated Fat:2.39g
14.97%
Carbohydrates:31.99g
10.66%
Net Carbohydrates:29.06g
10.57%
Sugar:9.44g
10.49%
Cholesterol:29.35mg
9.78%
Sodium:375.37mg
16.32%
Alcohol:0.11g
100%
Alcohol %:0.17%
100%
Protein:4.8g
9.59%
Phosphorus:233.31mg
23.33%
Vitamin B1:0.21mg
14.09%
Folate:51.15µg
12.79%
Fiber:2.93g
11.73%
Vitamin B2:0.19mg
11.41%
Vitamin K:11.44µg
10.89%
Manganese:0.19mg
9.37%
Selenium:6.46µg
9.23%
Vitamin B3:1.66mg
8.31%
Iron:1.39mg
7.71%
Vitamin B6:0.11mg
5.27%
Calcium:49.25mg
4.92%
Vitamin C:3.56mg
4.32%
Magnesium:16.72mg
4.18%
Vitamin B5:0.4mg
3.98%
Potassium:129.68mg
3.71%
Vitamin E:0.55mg
3.7%
Zinc:0.47mg
3.1%
Copper:0.06mg
2.89%
Vitamin A:141.32IU
2.83%
Vitamin B12:0.16µg
2.62%
Vitamin D:0.26µg
1.72%